Neapolitan Steak Pizzaiola is a traditional dish wherein a boneless cut of beef, is quickly seared and then braised in a pizza-style sauce, hence the name, until it is fork-tender. Popular in restaurants, it is easy to prepare at home. Neapolitan Steak Pizzaiola is usually served with pasta, polenta, mashed or roasted potatoes or roasted cauliflower and a simple green vegetable, our Broccoli al Limone or Simple Sautéed Snow Peas. Pair Neapolitan Steak Pizzaiola with a dry red wine and enjoy.
Prep Time: 20 minutes, Total Time: 1 hour, 25 minutes. Serves 2.
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Ingredients:
- 1 lb boneless Sirloin or Rib Eye Steak
- 4 Tbs Olive Oil
- 1 cup diced Onion
- 1 ½ Tbs minced Garlic
- 4 Bell Peppers, red and green mixed, trimmed, cored, and cut into thin strips
- ¼ tsp coarse Sea Salt
- 1 ½ Tbs dried Oregano leaves
- ½ tsp dried Thyme leaves
- ½ tsp Crushed Red Pepper flakes
- 28 oz Crushed Tomatoes, preferably no or low salt
- 1 Bay Leaf
- ½ cup dry Red Wine
- 2 Tbs fresh Marjoram leaves; if unavailable substitute 1 tsp dried Oregano leaves
- 1 Tbs fresh Basil leaves, cut into thin strips
Preparation:
- Trim any excess fat or gristle from the steak.
- Heat the olive oil in a deep frying pan over a high heat. Sear both sides of the steak in the hot oil, then remove the steak to a platter and cover with foil.
- Lower the heat to medium-high and add the onion, garlic, and peppers to the pan; sauté uncovered until the onion is golden brown.
- Add the sea salt, oregano, thyme, and red pepper flakes to the sautéed vegetables, stir to mix and cook uncovered for 1 minute.
- Add the crushed tomatoes, bay leaf and red wine to the pan, stir to mix with the vegetables and seasonings; cover and cook for 10 minutes then stir in the marjoram and basil.
- Return the steak and any juices to the pan, nestling the steak down under the sauce and vegetables; lower the heat to medium, cover and cook for 20 minutes or until the steak is tender.
- Carefully place the steaks on the previously used platter, spoon the sauce over them. Serve Neapolitan Steak Pizzaiola with roasted cauliflower or over pasta and accompanied by a dry red wine, Cabernet Sauvignon, Malbec, or Chianti come to mind.
Notes:
- Save any excess sauce in a sealed container and refrigerate or freeze for future use; it’s great over pasta for an easy weeknight dinner.
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